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A little over three years ago, before Grub Street even existed, we sang the praises of the Butternut & Falernum, which was then being served at wd-50. It remains one of our favorite cocktails in the city (and no wonder; as you can see from the recipe we snagged, it requires the juicing, simmering, and overnight refrigeration of a squash). So we’re nothing short of ecstatic to hear from Time Out that its creator, Eben Freeman, is now debuting it at Tailor. Turns out it’s not the only thing new to the drink list, or so Eben Freeman informs us: He recently added the Rabanadas, which channels raisin toast by combining brioche-infused cachaça with a house-made raisin soda. And next month he’ll add a flip made with fruitcake-infused cognac, a masala toddy, and a “dashi” sake infused with kombu and benito.